02-21-2007, 11:45 PM
Ingredients :
With Summer Greens And Vegetables
1 x to 1 1/2 pounds fresh ahi tuna
For marinade:
2 cup port wine
2 cup tamari sauce
1 sm piece fresh ginger root, sliced
5 x cloves garlic, crushed
1 tbl coarsely ground black pepper
For vinaigrette:
1/3 cup fresh lemon juice
1 tbl Dijon mustard
1 cup extra virgin olive oil
Salt and ground black pepper
For salad:
About 1/2 pound organic greens
1/4 lb French green beans, blanched
4 x hard-cooked eggs, quartered
3 x to 4 ripe tomatoes, sliced
For garnish:
1/3 cup black olives
8 x salt-packed anchovy fillets, cleaned and rinsed
Pinch of coarse sea salt
1 tbl extra-virgin olive oil
Method :
Combine all marinade ingredients except black pepper in bowl. Place tuna in marinade. Cover and refrigerate at least 6 hours or overnight.
Prepare grill. Remove tuna from marinade and pat dry with paper towels. Coat with coarse black pepper. Grill tuna about 3 to 4 minutes per side, depending upon thickness of fish. (It should remain rare in center.)
To make vinaigrette, whisk lemon juice and Dijon mustard in small bowl.
Dribble in oil while continuing to whisk. Add salt and freshly ground pepper, to taste. Dress all salad ingredients separately.
To serve, arrange greens on platter. Place sliced tuna in center of platter and rest of salad ingredients around it. Garnish with olives, anchovies and sea salt. Drizzle with remaining 1 tablespoon oil.
Serves 6
With Summer Greens And Vegetables
1 x to 1 1/2 pounds fresh ahi tuna
For marinade:
2 cup port wine
2 cup tamari sauce
1 sm piece fresh ginger root, sliced
5 x cloves garlic, crushed
1 tbl coarsely ground black pepper
For vinaigrette:
1/3 cup fresh lemon juice
1 tbl Dijon mustard
1 cup extra virgin olive oil
Salt and ground black pepper
For salad:
About 1/2 pound organic greens
1/4 lb French green beans, blanched
4 x hard-cooked eggs, quartered
3 x to 4 ripe tomatoes, sliced
For garnish:
1/3 cup black olives
8 x salt-packed anchovy fillets, cleaned and rinsed
Pinch of coarse sea salt
1 tbl extra-virgin olive oil
Method :
Combine all marinade ingredients except black pepper in bowl. Place tuna in marinade. Cover and refrigerate at least 6 hours or overnight.
Prepare grill. Remove tuna from marinade and pat dry with paper towels. Coat with coarse black pepper. Grill tuna about 3 to 4 minutes per side, depending upon thickness of fish. (It should remain rare in center.)
To make vinaigrette, whisk lemon juice and Dijon mustard in small bowl.
Dribble in oil while continuing to whisk. Add salt and freshly ground pepper, to taste. Dress all salad ingredients separately.
To serve, arrange greens on platter. Place sliced tuna in center of platter and rest of salad ingredients around it. Garnish with olives, anchovies and sea salt. Drizzle with remaining 1 tablespoon oil.
Serves 6